Easter queen - bread

My grandmother turned 88 the other day. This recipe was inherited by my mom from her and I from my mom. Although there are already several recipes for cakes and although most have their own recipe that has been tried many times, I also offer this one.

Preparation steps

Sift the flour into a deeper bowl and add dry yeast, salt and lemon and orange zest. Stir.
In one pot, heat 5 dcl of milk and 9 tablespoons of sugar. Make sure the milk is not too hot. Melt the yeast in it and add 5-6 tablespoons of flour. Stir well, cover with a cloth and leave to soak.
In another pot put 15 egg yolks and 7 egg whites. Add sugar and vanilla sugar and mix a little with a blender. Add pear and oil and butter. Put the pot on the fire and heat with constant stirring.
Pour 1 dcl of milk into a small bowl and melt the saccharin (natren) on the fire.
When the yeast has soured, mix it with flour and add milk with saccharin. Slowly add the egg yolk mixture and knead. It is most desirable if you have a few more hands to help you in this part of the job, to slowly add a mixture of egg yolks, which I note must be warm. When you have kneaded the dough, place it in a deeper plastic bowl and cover it and leave it to rise for about 1-2 hours.
When the dough has soured, move it to form 6-8 cakes that you place on parchment paper… the number depends on how big you want your cakes to be… my housemates like less so I make more pieces. Leave the pancakes to rise a little more, during which time preheat the oven to 180 ° C. Before placing the loaves cut them with scissors. Bake for about 1/2 hour, but in the middle of baking, cover them with aluminum foil so that they do not burn on top. As soon as you take them out of the oven, coat them with egg yolk and sprinkle with sugar. Leave to cool… if you can wait .. :). click

Serving

Cakes may take a little more time and patience than other cakes, but still the cake is a real Easter queen, so it pays to work a little harder for it. Enjoy its scents no matter what recipe you prepare them for.

Ingredients

dry ingredients

2 kgflour
1dry yeast
crustlemon and orange
a bit of salt

kvass

200 gof fresh yeast
i.e. 5 dice
5 dclmilk
8 tbspsugar
5-6 tbspflour

wet ingredients

15eggs
350 gsugar
8vanilla sugar
1pear
1 dcloils
2-3 tbspbutter

... ... ...

40saccharin (natren)
a little milk

Ham in bread

Ham in bread is usually baked for Easter, New Year and various big celebrations. If you want its smell and taste, you can coat a smaller piece of ham with the dough.

Honeycomb

Wondering where the honey is in this honeycomb? He is gone! It is actually played by a fruit spread, and the hives are made of soft dough with butter. If you serve them hot and sprinkled with sugar, small bees will still gather around it - children, who love everything that is interesting and sweet!

Intertwined folds

By bending, the filling is best distributed over the dough, but why is the dough knitted? The pattern of the braid reached in the ornaments of the Romanesque cathedrals and in our coastal stone, but it is also one of the holiest pagan symbols and unity of the universe.

Katarina plates

Dark dough, light dough, nuts, raisins, oranges, chocolate… Attractive ingredients Katarina plates and themselves are enough to awaken your desire for sweet! If you wish, you can easily turn Katarina tiles into Katarina cubes!

Plates with walnuts

Walnut is a highly prized addition to desserts, especially those festive ones. Due to its neutral taste, it goes well with almost all foods. Try it in this combination with cherries.

Rabbit in a fine sauce

Rabbit meat, otherwise valued for its digestibility and high nutritional value, in our case served with a fine wine sauce and a mild truffle flavor, will subtly round off your festive table.

White roll with pineapple

A dessert that brings real refreshment. The whipped cream for the roll with pineapple is enriched with cheese and lemon zest. Coat the biscuit with cream, wrap, coat with whipped cream and cool. And then sweeten and cool finely with it.

Rosa Cooking